PYRAMID LARGE
- 118mm wide (top) x 54mm wide (base) x 135mm tall with base.
- Will require approximately 1 litre of milk but this will vary depending on cheese styles and yields
- Traditional French style hoop eg used to make Valençay.
- Used for soft cheeses such as fresh lactic and Persian Feta, ashed/not ashed, Geotrichum rind, white moulded rind.
- Suited to both cow and goat cheese.
- Made from medium strength food grade HDPE.
Hint: Due to the shape of the hoop it is not necessary or desirable to turn this cheese for 24 hours after hooping. But if you do turn the cheese, wait several hours after hooping, then when you insert the cheese back into the hoop you will end up with a ‘diamond < >’ shaped cheese.
PYRAMID SMALL
- 90mm (top) x 60mm (base) x 83mm tall with base.
- Will require 700ml approximately of milk but this will vary depending on cheese styles and yields.
- Traditional French style hoop eg used to make Valençay.
- Used for soft cheeses such as lactic acid (Chabichou Style) and Persian Feta, ashed/not ashed, Geotrichum rind, white moulded rind.
- Suited to both cow and goat cheese.
- Made from medium strength food grade HDPE.
Hint: Due to the shape of the hoop it is not necessary or desirable to turn this cheese for 24 hours after hooping.